Spenser's Advance Cook - Year Round

Xanterra Travel Collection•Williams, AZ

3d•Onsite

About The Position

The Cook I is responsible for preparing and producing high-quality, banquet, and special event menu items, ensuring all dishes meet established quality, presentation, and food safety standards. This role is part of the Food & Beverage team at the Grand Canyon Railway and Hotel, a welcoming community that works hard, shares a passion for the environment, and enjoys crafting memorable experiences for guests.

Requirements

Must be at least 18 years of age or older.
Two years of previous cooking experience in a high-volume ala carte, banquet or buffet style dining environment.
Complete and certify in Coconino County Food Handlers Course within thirty (30) days of employment.

Responsibilities

Fully understand and support Xanterra’s Mission Statement, Cultural Pillars, Community Commitment and Core Values.
Performs all job duties in accordance with the County Health Code, the Property Employee Handbook, Department policies/procedures, and the Serv Safe Food Managers Certificate.
Ensure staff follow EMS policies, support ISO 14001 goals, monitor recycling efforts daily, and educate staff as needed.
Works any station in the prep area or in the kitchen as assigned by the Manager on Duty.
Regularly inspects kitchen and dining areas with FOH Managers and the Kitchen Manager to ensure food quality, cleanliness, and safety.
Prepares menu, batch, and banquet items according to approved recipes and standards, ensuring correct portions, presentation, and temperatures, while following prep guidelines to maintain quality control and prevent overproduction.
Ensures safe food handling and follows all health and safety regulations, including sanitation, use of PPE, cleanliness, and maintenance of food service and dining areas.
Ensuring proper temperature and thawing. Maintains, monitors and reviews temperature logs daily.
Provides and supports training for all kitchen positions, including prep, batch cooking, and à la carte preparation, to support employee growth and advancement.
Works with F&B leadership to address guest feedback, employee concerns, maintenance issues, and ways to improve restaurant operations.
Ensure staff follow all safety and risk management policies and processes.
Works with F&B leadership for efficient buffet set-up, maintenance and breakdown in accordance with opening and closing schedule.
Other duties as assigned